straight box mixes are nothing like I remember!
So I usually doctor boxed mixes for my event cakes and the blend of the box plus my own ingredients like sour cream and flavorings etc works very well and just sturdy enough-tonight I ran out of a few things and decided to use just the box with the water, eggs, and oil like it calls for. Well this darn cake came out totally light and crumbly. Is this normal? It's been so long since I've used just the box that I can't seem to remember.
Mine are- white and butter not as bad as chocolate- Chocolate SUCKS when it comes to getting it out with no problems, carving it, lifting it, moving it, etc. it cracks if you talk loud around it....
I have GOT to do something to fix it. I am used because my cakes are always moist- BUT, I do carved or such and its hard to crumbcoat them. I NEVER get it right- and my fondant suffers.